1.
Hanyuan Zanthoxylum Bungeanum Maxim Flavor Compositions Study and Zanthoxylum Oil Processing Technology Improved Design;
汉源花椒风味物质研究及花椒油生产工艺优化
2.
Evaluation of Specific Quality of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc
红花椒和青花椒主要品质特征指标值的评价
3.
Clinical Features of Pericarpium Zanthoxyli Allergy Analysis and of Its Allergy Component
花椒严重过敏反应及花椒致敏组分分析
4.
Effect of the Zanthorylum Bungeanum Oil on Peroxide Value of the Peanut Oil
添加花椒油对花生油过氧化值的影响
5.
Population Dynamics of Aphis Gossypii on Prickly Ash and Effect of Prickly Ash Coumarin on Biochemical Characteristics of Aphis Gossypii;
棉蚜在花椒上的种群动态及花椒香豆素对棉蚜生化特性的影响
6.
Analysis and Comparison on Volatile Oil of Zanthoxylum planispinum var.dintanensis and Zanthoxylum bungeanum Dahongpao in Maoxian County of Sichuan Province by GC-MS
顶坛花椒和四川茂县大红袍花椒挥发油的GC-MS分析比较
7.
Strain out the pickling solution, discard garlic and Szechuan pepper corns.
滤去腌菜的盐水，蒜和花椒不用。
8.
ADAMS Technology Applied in the Design Rind Machine of Zanthoxylum Seed;
ADAMS技术在花椒籽剥壳机设计中的应用
9.
Studies on the Oringin and Genetic Diversity in Zanthoxylum Armatum v. Novemfolius;
九叶青花椒的起源及遗传多样性研究
10.
Correlation and Mechanism Among Zanthoxylum Bungeanum Maxum-Aphis Gossypii Glover- Harmonia Axyridis(Pallas);
花椒-棉蚜-异色瓢虫相互关系及其机理
11.
The Promotion of Chinese Spicy Pepper Seeds Industry and Exploration of Its Cultural Connotation in Terms of Ecological and Economic Benefit;
发掘文化内涵,促进花椒产业绿山富民
12.
Stand Growth and Biomass of Zanthoxylum ailanthoides
椿叶花椒生长规律及林分生产力研究
13.
GC-MS Analysis of Extracts from Zanthoxylum bungeanun Maxim by Supercritical Carbon Dioxide Extraction
花椒超临界CO_2萃取物成分GC-MS分析
14.
Analysis of Chemical Constituents of Zanthoxylum Oil by GC-MS
GC-MS联用法分析花椒油化学成分
15.
Design of Temperature Fuzzy Controller for Chinese Prickly Ash Drying Room Based on MATLAB
基于MATLAB的花椒烘房温度模糊控制器
16.
Effect assessment of antibacterial components in Zingiber officinale Roscoe,Zanthoxylum bungeanum and Pnoliota adiposa (Fr.) Quel
生姜、花椒及黄伞提取物抑菌效果评价
17.
Morphological and Histological Study on Pericarp and Seed of Zanthoxylum Planspinum var.dintanensis
顶坛花椒果皮及种子形态组织学研究
18.
INGREDIENTS: beef lard, thick-broad bean, chili, vegetable oil, ginger, refined salt, chicken essence, garlic, sugar, Chinese prickly ash, cooking wine.
配料：牛油、豆瓣、辣椒、植物油、老姜、精盐、鸡精、大蒜、糖、花椒、料酒。